Caramel Almond Pear Tart

February 3rd, 2011 § 0 comments § permalink

Makes 1 long rectangular tart

INGREDIENTS

For pie dough

1 sweet pie dough recipe
1 teaspoon fresh ginger, grated
1 teaspoon nutmeg, freshly grated
1 teaspoon cinnamon

For filling

1½ cups sugar
½ cup pear juice
½ cup heavy cream
1 tablespoon butter
1 tablespoon honey
1 teaspoon vanilla
1 cup almonds, chopped
2 Bosc pears, peeled, cored, halved, and sliced

DIRECTIONS

To make this dough, use sweet pie dough recipe, and add ginger, nutmeg, and cinnamon to dough. Flatten into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes. Remove dough from refrigerator, and let come to room temperature, 5 to 10 minutes so dough rolls out easily.

Roll out dough on lightly floured surface. Transfer to a long rectangular tart shell with removable bottom. Trim edges, and refrigerate for another 30 minutes.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 17 minutes. Remove foil and beans and set aside. Maintain oven temperature.

In a medium heavy bottomed pan, combine sugar and pear juice, and bring to a boil. Do not stir. Using a pastry brush, wipe any sugar from sides of pan, so sugar does not burn. Once sugar begins to melt, the caramel color will become a deep amber. Reduce heat to medium, slowly whisk in heavy cream, and mix until smooth. Remove from heat, and add butter, honey, and vanilla, and combine. Add chopped nuts, and combine.

Arrange sliced pears on tart shell, and spoon caramel nuts on top. Bake for 20 minutes or until golden brown.

Caramelized Onion Tart Bites

February 3rd, 2011 § 0 comments § permalink

Makes 24 small tarts

INGREDIENTS

1 savory pie dough recipe
2 tablespoons butter
2 cups red onion, sliced
½ cup goat cheese
1 tablespoon chives
1 tablespoon parsley
Salt/pepper

DIRECTIONS

Preheat oven to 375°F.

Roll out pie to 18” thickness and with a four-inch (diameter) cup, glass, or cookie cutter, cut out 9 circles per piece of dough. Place one dough circle in each of the muffin spaces, and press to mold it to the inside. Prebake pie dough, 10 minutes. Remove from oven, and set aside.

Meanwhile, in a large sauté pan over medium heat, add butter. Cook red onions until translucent, about 5 to 7 minutes. Remove from heat, and add goat cheese and herbs. Season with salt and pepper.

Spoon mixture into tart bites, and bake in oven for 10 minutes or until golden brown. Serve warm.

Fresh Herb Farro Tart

February 3rd, 2011 § 0 comments § permalink

Makes 1 tart, serves 6 to 8 people

INGREDIENTS

1 cup farro
2 tablespoons butter, plus more for greasing pie dish
1 tablespoon olive oil
½ of a red onion, chopped finely
2 cloves garlic, chopped
¼ cup of each of the following fresh herbs: parsley, basil, and chives, chopped
½ cup Parmesan cheese, grated
3 cups ricotta cheese
2 eggs
1 teaspoon salt
½ teaspoon pepper
Freshly grated nutmeg
Parsley and basil leaves, for decorating tart

DIRECTIONS

Cook farro until tender, following package instructions, about 30 to 40 minutes. Set aside. Preheat oven to 375°F. Prepare a glass pie dish by greasing it with butter.

In a large sauté pan over medium heat, add butter and oil. Cook red onion and garlic until translucent, about 3 to 5 minutes. Add fresh herbs, and remove from heat. Set aside.

In a separate bowl, mix parmesan, ricotta cheese, eggs, salt, pepper, and freshly grated nutmeg. Add onion herb mixture and cooked farro, and combine thoroughly. Pour into glass pie dish. Arrange fresh herb leaves on top. Bake 35 to 45 minutes or until set. Serve warm or at room temperature.

Mushroom Herb Leek Puff Pastry Tartlets

February 3rd, 2011 § 0 comments § permalink

Makes 8

INGREDIENTS

1 package frozen puff pastry, thawed
3 tablespoons butter
1 small leek (white and light green only), cut into 2″ strips
2 cups mixed mushrooms, chopped or sliced (depending on mushroom)
1 teaspoon salt
1 teaspoon black pepper
¼ cup fresh thyme leaves
¼ cup crème fraiche
1 teaspoon lemon zest
¼ cup gruyere cheese
Salt and pepper

DIRECTIONS

Remove one sheet of puff pastry, and cut into 8 equal squares. Using a pairing knife, draw a small frame around each box to create a border (this area will puff and rise as a result of the division). Place on a baking sheet, and chill until ready to use.

In a large sauté pan over medium heat, add butter. Cook leeks and mushrooms, stirring constantly, 5 to 7 minutes. Add salt, pepper, thyme leaves, and continue to cook, 1 to 2 more minutes. Transfer mixture to a lined baking sheet, and let cool.

In a separate bowl, combine crème fraiche, lemon zest, and gruyere cheese, and season with salt and pepper.

Remove puff pastry from refrigerator, and spoon crème fraiche cheese mixture on inside square. Evenly arrange cooled mushrooms and leeks on top of that. Bake for 10 to 15 minutes or until golden and puffed. Serve warm or at room temperature.

Pumpkin Tart with Maple Sage Crust and Cnadied Sage Leaves

February 3rd, 2011 § 1 comment § permalink

Makes 1 tart, serves 6 to 8 people

INGREDIENTS

For pie dough

1 sweet pie dough recipe
1 tablespoon fresh sage, chopped
1 tablespoon maple syrup

For filling

1½ cup pumpkin, cooked
½ cup sugar
2 teaspoons fresh ginger, grated
1 teaspoon freshly grated nutmeg
1 pinch cloves, ground
1 pinch salt
3 eggs, beaten
½ cup heavy cream
Maple Sugar Fried Sage Leaves, fore garnish (recipe follows)

DIRECTIONS

Using sweet pie dough recipe, add chopped sage leaves and maple syrup to dough. Flatten into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes. Remove dough from refrigerator, and let come to room temperature, about 5 to 10 minutes, so dough rolls out easily.

Roll out dough on lightly floured surface to 13-inch round. Transfer to a tart shell with removable bottom. Trim edges, and refrigerate for another 30 minutes.

Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 17 minutes. Remove foil and beans, and set aside. Maintain oven temperature.

In a large bowl, combine all filling ingredients, and pour into cooled tart shell. Bake for 40 to 45 minutes or until set. Cool at room temperature. Garnish with maple dried sage leaves.

Maple Fried Sage Leaves

INGREDIENTS

2 tablespoons butter
2 tablespoons maple syrup
6-10 fresh sage leaves

DIRECTIONS

In a small sauté pan over medium-high heat, add butter and maple syrup. Add sage leaves, and fry till crispy. Remove with slotted spoon, and set aside to drain any excess. Garnish tart with fried leaves.

Savory Pie Dough (Pate Brisée)

February 3rd, 2011 § 2 comments § permalink

Makes 1 large pie crust or two tart shells

Ingredients

2½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into small pieces
2 to 4 tablespoons ice water

Directions

In a large bowl, combine flour, brown sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time. Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Sweet Pie Dough (Pate Sucrée)

February 3rd, 2011 § 1 comment § permalink

Makes 1 pie crust or tart shell large or 8 tartlets

Ingredients

1½ cup all-purpose flour
2 tablespoons sugar
½ cup (1 stick) unsalted butter, chilled and cut into cubes
1 egg yolk
1 to 2 tablespoons ice water

Directions

In a medium bowl, combine flour and sugar. Next, cut in butter with a pastry blender or two forks until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk, and add to flour mixture with 1 to 2 tablespoons of ice water. Mix just until dough comes together without being wet or sticky. Turn out dough from bowl onto work surface, and knead once or twice to combine. Flatten into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

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